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Smoked Chicken Chowder

Smoked Chicken Chowder

The ultimate comfort food, Smoked Chicken Chowder combines smoky flavors with creamy goodness. Perfect for chilly evenings, this easy weeknight dinner will have everyone craving more. Make it tonight for a satisfying meal!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups Chopped onions
  • 2 tablespoons Vegetable or canola oil
  • 1 large Russet potato Peeled and cut into ¾-inch dice
  • 3 medium Garlic cloves Minced
  • 1 medium Jalapeño chili Seeded and finely minced (wear rubber gloves)
  • 0.25 cups All-purpose flour
  • 3 cups Chicken broth
  • 2 cups Heavy cream
  • 1 14.5-ounce can Petite diced tomatoes With juice
  • 2 cups Frozen corn
  • 1 cups Shredded smoked cheddar or gouda cheese
  • 1 tablespoon Chopped fresh flat-leaf parsley
  • 0.5 whole Canned chipotle chili in adobo sauce Minced finely (about 1 teaspoon)
  • 1.5 whole Boneless chicken breasts Skin and fat removed and meat cut into ½-inch dice
  • Salt To taste
  • Freshly ground black pepper To taste

Equipment

  • Large Pot
  • Saucepan
  • Frying Pan
  • Peeler
  • Wooden Spoon
  • Cutting Board
  • Whisk
  • Chef's Knife

Method
 

  1. In a large saucepan, heat the vegetable or canola oil over moderate heat. Once hot, add the chopped onions and cook, stirring frequently, until they become softened and translucent, about 5 minutes. You'll know they’re ready when they become golden and fragrant.
  2. Next, add the russet potato, minced garlic, and jalapeño chili to the pan. Continue cooking while stirring for about 1 minute until everything is well combined and the garlic becomes fragrant.
  3. Now it's time to add the all-purpose flour. Stir it in and cook over moderately low heat, stirring constantly for about 2 minutes. This creates a roux that helps thicken your chowder later.
  4. Gradually whisk in 2 cups of the chicken broth and the heavy cream. Bring the mixture to a boil while stirring continuously to prevent any lumps from forming.
  5. Once it’s boiling, reduce the heat and add the petite diced tomatoes (with their juice), frozen corn, shredded smoked cheddar or gouda cheese, chopped parsley, minced chipotle chili, and the diced chicken breasts.
  6. Stir everything together and let it simmer, stirring occasionally. If you find the chowder gets too thick, add enough of the remaining cup of chicken broth to reach your desired consistency. Let it cook for about 20 minutes or until the vegetables are tender and the chicken is cooked through.
  7. As it simmers, taste the chowder and season it with salt and freshly ground black pepper to your liking. It’s crucial to adjust the seasoning, as it can really enhance the dish.
  8. Once everything is cooked and well-seasoned, remove the chowder from heat. You can let it sit for a few minutes to cool slightly, which will allow the flavors to deepen further.
  9. Serve the chowder hot, garnishing with additional chopped parsley if desired. Pair it with crusty bread for a complete meal and enjoy all the comforting flavors.

Notes

Extra tips or suggestions here.